The BEST Apricot, Balsamic and Rosemary Marinade

The easiest, most delicious marinade for grilled meats you’ll want to use again and again!

The BEST Apricot, Balsamic and Rosemary Marinade

  • Servings: 4-6
  • Time: 10 mins
  • Difficulty: Easy
  • Print

My favorite marinade for grilled meat that can be used as a glaze or sauce as well.

I am a huge fan of grilling – I love grilled meat, grilled veggies, grilled fruit…you name it, I’ll grill it.  I’ve gotten progressively better at it over the years and have come a long way since the days of staying on the phone with my dad to get detailed instructions as I piled the coals, preheated the grill and cooked the food, and I’m now comfortable enough with grills and grilling that I can actually have some fun with what I’m cooking.  One of the things I really enjoy now about grilling is the opportunity to experiment with different marinades and glazes, which add so much flavor to grilled meats and help produce a tasty char, the hallmark of perfectly-grilled food.

This apricot, balsamic and rosemary marinade is my absolute favorite for grilled meat of any kind, particularly pork tenderloin and chicken thighs, which I’ve pictured on this post. It’s slightly sweet from the apricot, but not overly so due to the addition of balsamic vinegar, fresh rosemary (which has the most wonderful, almost Christmas-y aroma) and crushed red pepper.  Aside from the amazing flavor and color this glaze produces, the vinegar component helps break down the pork, chicken or whatever you’re cooking, meaning you’re left with a super flavorful, tender piece of meat.

The marinade is incredibly simple to put together, and I like to plan ahead just a bit so that I can leave it in the fridge overnight to really develop some amazing flavor.  I recommend firing up your grill (or grill pan) and trying this recipe out as soon as you can!


1 jar apricot preserves (I use Smuckers brand)

2 tbsp balsamic vinegar

1/2 tsp crushed red pepper flakes

3/4 tbsp chopped fresh rosemary

salt, to taste (about 1/4-1/2 tsp)


Combine all ingredients in saucepan and heat to break down the preserves; stir to combine.  Remove from heat and let cool just a bit, then pour over meat of your choice and marinate over night for best flavor.

*If you don’t have the time to marinate your meat over night, just reserve some of the marinade and brush it on your chicken, pork or protein of your choice while it’s grilling, essentially using it as a glaze.  You can also heat it and spoon it over your finished product as a sauce.

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